Potato taquitos are my “Mexican” re-stuffed baked potatoes. They are crispy on the outside and creamy on the inside. I love to top them with sour cream, guacamole, and salsa. Just like I would with any baked potato!
- 4 medium russet potatoes, peeled and quartered
- 2 tablespoons sour cream
- 1 cup Jack cheese
- Vegetable oil for frying
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 roasted red pepper, finely chopped
- 1/2 habanero chile, seeded and finely chopped
- Salt and pepper to taste
- 3 tablespoons cilantro, chopped
- 18 corn tortillas
- sour cream for garnish (optional)
- guacamole for garnish (optional)
- salsa for garnish (optional)
- In a pot, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 20 minutes; drain water. Set potatoes in a large bowl. Mash with a potato masher.
- Stir in sour cream and cheese; set aside.
- In a large saucepan, heat 1 tablespoon of oil over medium-high heat. Stir in onion, tomato, roasted pepper, and chile. Season with salt and pepper. Cook until tender.
- Stir onion mixture into potatoes. Season with more salt and pepper to taste.
- Mix in cilantro.
- Using a wok, or a deep saucepan, heat vegetable oil to a temperature of 350°F.
- Microwave tortillas in a sealed plastic bag for 20 seconds.
- Scoop 2 tablespoons of potato mixture into tortilla. Roll up and using tongs, place seam side down into the wok or pan. It helps to hold the taquito with the tongs in the oil for a few seconds preventing the tortilla from opening. Repeat until the wok or pan is full.
- Fry taquitos, turning once, until golden. Drain on a baking pan lined with paper towels.
- Serve immediately with sour cream, guacamole, and salsa.